If the idea of making your own tortillas seems daunting, read on. It’s super-easy, and the resulting tortilla will be the freshest you’ve ever tasted. And one of the best things about homemade tortillas is that they won’t tear like store-bought ones do.
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Ingredients
- 2 cups masa harina
- ½ tsp salt
- 1 ¼ cups hot tap water
Method
- Combine masa harina and salt in the large bowl.
- Add the hot water, and mix with a wooden spoon.
- Work into a ball.
- Place dough on the worktop and knead until smooth.
- Roll the dough into 2-inch balls.
- Cover until needed.
Prepare a tortilla press. Place balls one at a time between two pieces of waxed paper in the tortilla press, or use plastic cut from a reusable freezer bag. Press the ball flat, then peel off the paper or plastic and repeat with remaining balls.
To cook your tortillas, heat an oiled cast iron skillet over a medium heat. Toast each tortilla for 3 or 4 minutes, turning over halfway through. They should appear speckled and dry when they are done. Keep cooked tortillas warm in a slightly dampened towel in the oven to ensure they stay moist.
